Share on Facebook 
Share on TwitterTarragon Chicken Salad Sandwiches
Preptime: 15 min.Cooktime: 10 min.
Carbs: 35g
Fat: 12g
Fiber: 2g
Protein: 59g
Satfat: 3g
Sodium: 486mg
For the chicken salad:
1/2 cup dry white wine, such as Sauvignon Blanc
pinch of salt
10 black peppercorns
juice of 1 lemon
2 sprigs fresh thyme
4 skinless, boneless chicken breasts, about 3-4 ounces each
1/2 cup mayonaise, non-fat
1/4 cup finely diced celery
1/4 cup finely diced, sweet onion
2 tablespoons freshly chopped tarragon
salt and pepper
For the sandwiches:
4 small loaves focaccia, sliced in half
4 lettuce leaves, green leaf, bibb or romaine, shredded
Directions:
For the chicken salad:
1. In a large saucepan combine the wine, salt, peppercorns, lemon juice and thyme. Add the chicken breasts and enough water to cover them. Bring the liquid to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and let the chicken cool in the liquid.
2. Meanwhile, in a large mixing bowl, combine the mayonnaise, celery, onion and tarragon.
3. When the chicken is cool enough to handle, remove it from the liquid. (Discard the liquid.) Cut the chicken into small pieces, let cool some more and add it to the mayonnaise mixture and toss. Season to taste with salt and pepper. Refrigerate until mixture is ready to serve.
For the sandwiches:
4. Lay the focaccia slices out on a work surface and divide the chicken mixture among the sandwiches, spreading it out in the center of each sandwich. Divide the shredded lettuce among the sandwiches and place the focaccia tops on the sandwiches.
5. Cut the sandwiches in half on the diagonal and serve.
 |
 |
 RSS |
